Spaghetti with Clam Sauce (Gluten Free)

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

A New England classic with a twist—gluten-free spaghetti tossed in a garlicky white clam sauce. Perfect for seafood lovers, game day gatherings, or family dinners. Fresh, simple, and packed with flavor.

Prep Time:

20 Minutes

Cook Time:

30 Minutes

Yield

Ingredients

4 dozen clams, littlenecks or small cherrystones, scrubbed well

1 # gluten free spaghetti

3 garlic cloves, minced

4 T. Olive oil

1 t. dried red pepper flakes

1 C. White wine or vermouth

3 T. minced garlic

Chef Note: when you purchase the clams, ask for a net, not plastic bag. The clams will suffocate otherwise and shorten their viability. Put them on ice, in the refrigerator when you get home.

Preparation

Bring 2 quarts of salted water to boil in large stock pot and add gluten-free spaghetti, stirring initially to break up any clumping. Cook until al dente - the pasta will finish cooking in sauce.
Meanwhile, place a large saucepan over medium-low heat, and add olive oil, garlic and chili pepper. Sauté gently, reducing heat if necessary so garlic does not brown.
Add wine and clams and cover. Clams should open in about 2 minutes. (If pasta is ready first, drain it and toss with a small amount of olive oil.) Add hot drained pasta, cover, and shake pot gently. Allow to simmer for another 1 or 2 minutes until it is done to taste.
Discard any clams that have not opened. Add half the parsley and shake pan to distribute evenly. Transfer to a plates or bowls, and sprinkle with remaining parsley.

Chef Note: Our gluten-free go to pasta. Purchase here - Marketplace